Wednesday, May 30, 2012

summer shrimp salad

is it pasta or is it salad?


summer shrimp salad:

1/2 lb small shrimp
1 cup bow tie pasta
1 square container cherry tomatoes
1 cup fresh spinach
feta cheese (crumbled)
olive oil
minced garlic
salt & pepper
lemon pepper
tony chachere's creole seasoning
2 small lemons

cook pasta (i used whole wheat bow ties) and rinse with cold water when finished.  place in fridge while preparing the rest.  (side note: i added salt and a splash of olive oil to the water before boiling)

dice tomatoes into 4ths.  add salt, pepper, oregano and feta.  mix together, stir in pasta and place back in fridge. 

squeeze one lemon on thawed shrimp.  i used lemon pepper, a zesty season-all and tony's.  stir.  heat olive oil and garlic (to taste) in medium sized pan.  add shrimp and cook about 10 minutes on medium/high heat, or until shrimp curls up.

i let the shrimp cool down for a while because i decided this dish is not meant to be hot.  once cooled, i added the shrimp to the pasta and set aside. 

right before serving, i put the amount of spinach i wanted to use (about 1 cup, split between 2 people) into a bowl and added a dash of olive oil and oregano. 

once stirred, i added the shrimp and pasta to the spinach, squeezed the second lemon and added a dash more seasoning.  mix together one last time and serve.

while enjoying this dish, my husband and i had a conversation about what to call this.  is it salad or is it pasta?  well, we came to the conclusion that since it is not served hot, we went with salad.  summer shrimp salad.


i find most of my recipes on the internet; whether pinterest, google, whatever.  i usually alter them a bit to make them a little bit healthier, or i modify them simply based on what i have in the kitchen...which usually isn't much.  :/
i am very proud to say that this particular dish i whipped up all by myself!  no recipe, all me...and it was a hit!

this dish would be great for a get together, shower, party, etc.  keep in mind...add the shrimp and pasta to the spinach right before serving so that the spinach doesn't get wilted.  or, if you aren't fond of shrimp, like my sister, you could do this with chicken, salmon or even vegetarian!  so yummy!      

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